Print Options

Back to Apple Thyme Chicken >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Apple Thyme Chicken

Apples and chicken may seem like an unusual combination, but they make a wonderful meal when grilled to perfection, The thyme marinade gives a boost of flavor and tenderizes the chicken nicely. —Peter Halferty of Corpus Christi, Texas

4 ServingsPrep: 20 min. + marinating Grill: 15 min.

Ingredients

6 tablespoons apple juice
6 tablespoons lemon juice
4-1/2 teaspoons cider vinegar
4-1/2 teaspoons canola oil
1-1/2 teaspoons dried thyme
4 boneless skinless chicken breast halves (4 ounces each)
2 medium tart apples, peeled and quartered
1 tablespoon honey
SAUCE:
2 teaspoons cornstarch
1/4 teaspoon dried thyme
3/4 cup apple juice

Directions

In a large bowl, combine the first five ingredients. Pour half of the
marinade into a large resealable plastic bag; add chicken. Seal bag
and turn to coat; refrigerate for at least 2 hours. Cover and
refrigerate remaining marinade.
Drain and discard marinade from chicken. Dip apples in reserved
marinade; set aside. Combine honey with the remaining marinade.
Using long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Grill chicken, covered, over medium
heat for 4-6 minutes on each side or until a meet thermometer reads
170°, basting frequently with the honey marinade.

2 of 2

Apple Thyme Chicken (continued)

Directions (continued)

Grill apples, uncovered, for 3-5 minutes, basting and turning
frequently or until lightly browned.
In a large saucepan, combine the cornstarch, thyme and apple juice
until blended. Bring to a boil; cook and stir for 2 minutes or until
thickened. Slice the grilled apples; stir into sauce. Serve with
chicken. Yield: 4 servings.

Nutrition Facts: One serving (1 chicken breast half with 1/4 cup sauce) equals 266 calories, 3 g fat (1 g saturated fat), 66 mg cholesterol, 76 mg sodium, 22 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.